Vegetable Beef Soup

• porcje: 6 servings
• czas aktywny: 10 minutes
• całkowity czas: 35 minutes

Składniki

1 lb lean ground beef

1 small onion (finely chopped)

1 teaspoon garlic powder

1 teaspoon dried basil

1 1/4 cups beef broth

1 can (15 oz) tomato sauce

1 can petite diced tomatoes

1 1/2 cups frozen mixed vegetables

1 1/2 cups frozen corn

1 tablespoon low-sodium soy sauce

1 tablespoon dark brown sugar

1 teaspoon worcheshire sauce

Wskazówki

**If doubling the recipe- only do one can of diced tomatoes

Place frozen vegetables out on the counter to thaw slightly. This ensures that they will cook within the simmering/cook time of the soup. *I just leave them out while I chop the onion and cook the ground beef.

In a large soup pot, over medium-high heat, cook & crumble ground beef, onion, garlic powder, and dried basil until beef is no longer pink. Drain.

To the same pot, add the beef broth, tomato sauce, petite diced tomatoes, slightly thawed vegetables, soy sauce, brown sugar, and worcheshire. Stir together and bring to a boil. Once boiling, reduce hear to medium-low and let simmer for 15-20 minutes. Stirring occasionally.

Wartości Odżywcze

• Kalorie: 266 kcal
• Tłuszcz Całkowity: 6 g
• Tłuszcz Nasycony: 2 g
• Cholesterol: 56 mg
• Sód: 1133 mg
• Węglowodany Całkowite: 31 g
• Błonnik Pokarmowy: 6 g
• Cukry Całkowite: 9 g
• Białko: 26 g